You can prepare many dishes from such a wonderful vegetable as eggplant. They will especially appeal to lovers of spicy foods. It has long been a tradition for us to prepare vegetables for the winter in various ways. Not long ago a new recipe appeared for us - pickled eggplants stuffed with carrots and garlic. Everything looks very beautiful and tasty. We will write in detail in the article how to prepare vegetables for the winter in this form.

Winter vegetable snacks

By the way, homemade pickles always go with any side dish, meat or fish dish. Stuffed pickled eggplants with garlic and carrots are considered a tasty, healthy and appetizing snack. with a spicy taste. Now many housewives make such preparations at home for the winter. In summer, eggplants are quite inexpensive, but in winter their price is high, so during the harvest season it’s time to start harvesting.

Eggplants contain many beneficial substances necessary for good health. If you regularly consume the vegetable, it has a beneficial effect on the functioning of many organs - the liver, intestines, and hematopoietic system. The vegetable has antibacterial properties. It is recommended to be used for gout and atherosclerosis.

Preparing such a vegetable simply and quickly will not work; you will have to spend time. The end result is worth it as the snack turns out great. This dish is considered healthy, because it contains practically no vinegar. Any of the recipes contains a lot of carrot filling and eggplant cut resemble rolls, only vegetable.

Recipe for eggplants stuffed with carrots and garlic

To prepare eggplant for the winter, you will need the following products according to the recipe:

Selected eggplants should be wash, trim ends and dry Then you need to make a longitudinal and deep cut on each vegetable. Each of the “blue ones” is pierced with a fork, after which the vegetables are boiled in salted water until they become softer. To prepare a solution for boiling, you need to follow the proportion: add 1 tbsp to 1 liter of water. salt.

During cooking, vegetables will constantly float, so they need to be immersed in salt water again and turned over with a spoon or slotted spoon. Readiness is checked using a knife; if it passes freely, then you can turn it off. It is ideal when boiled eggplants are soft, but plump with moderately elastic skin. According to the recipe, boiled vegetables should be laid out on a flat table surface with a cut to the side. After this, oppression is placed on top and they lie in this form for at least 2 hours.

During this time, you need to make the eggplant filling. The carrots prepared according to the recipe are peeled and grated on a coarse grater. Then it is placed on a preheated frying pan. It is fried with vegetable oil, stirring for 3-4 minutes. This time is enough for it to become softer and soaked in oil. Garlic and herbs are also chopped, but only with a knife. After this, all the vegetables are combined together. The whole mass must be well salted and mixed.

Now you can take the “little blue ones” and put the filling in them. There should be a lot of filling so that you can feel its pleasant taste. Each eggplant is tied with thread. It is advisable to do this over a flat plate, since juice will be released from the vegetable. All vegetables are placed in a pan and then they are poured with prepared cold brine.

The brine is very simple to make. You need to take the amount of water indicated in the recipe, pour it into a pan and boil. Then according to the recipe add salt and vinegar which are indicated in the recipe. When the brine has cooled completely, you can pour it over the eggplants. It is necessary that the eggplants are completely covered with brine.

Usually in such recipes it is recommended to put pressure on top. This can be a flat plate that fits the diameter of the pan. Place a jar of water on top of the plate. For the first 24 hours, the eggplants stand at room temperature 20-25 o C, and then it is better to put them in the cellar or refrigerator for 2-3 days.

When this time has passed, you can drain the brine and leave the vegetables under pressure. The threads can be removed and the vegetables cut into pieces. Pickled eggplants prepared according to this recipe for the winter can be stored in the refrigerator for about 2-3 months. During this time, their taste will only get better.

Recipe for pickled eggplants stuffed with carrots and garlic

To prepare this recipe, you will need the following ingredients:

It is advisable to have smooth and small-sized eggplants. They are washed with water and the ends are cut off, after which they are loaded into salted water and boiled for 10 minutes over low heat. The main thing is not to overcook the vegetables and as soon as they become moderately soft, remove from the heat and drain the water.

Every eggplant is needed cut from the side deeply along the entire length. It's better to do this on a cutting board. After this, the “little blue ones” are kept under pressure for 1-1.5 hours so that excess moisture is removed from them.

Now you need to peel the onions and carrots. Finely chop the onion with a knife, and grate the carrots into small pieces. Place the chopped vegetables separately in a frying pan and lightly fry in refined vegetable oil. Lightly fried vegetables are removed from the heat and grated celery root and salt must be added to them. Everything is mixed and the already cooled filling can be stuffed into the eggplants.

Each stuffed vegetable is held together with a celery leaf. The vegetables are placed tightly in the pan. They are sprinkled with thinly chopped garlic and filled with ready-made brine. It is made based on: 1 tsp heaped salt in half a glass of water. The vegetables placed in the container are poured with the prepared solution, after which they must be placed under pressure.

In this form they are left at room temperature for 3-4 days. The readiness of the eggplants will depend on their size and the amount of filling. On the third day, it is advisable to try the product and if it is already ready, then it is better to put everything in the refrigerator.

Ready eggplants can be served whole or cut into portions. They are sprinkled with chopped fresh herbs.

1. First of all, you need to wash the eggplants properly and cut off their tails. For this recipe for stuffed eggplants with carrots, it is better to use not very large vegetables (as even as possible).

2. Prepare a pan of appropriate size and boil water in it. Carefully place the eggplants in there and let them cook for about 12-15 minutes. Turn them occasionally during the process to ensure they cook evenly.

3. For the filling, you need to peel and chop the vegetables: chop the onions and peppers, and grate the carrots. Heat vegetable oil in a frying pan. Send the onions there first, then, after a couple of minutes, the carrots and peppers. Fry the vegetables until cooked, cool them. Add chopped herbs and (if desired) garlic.

4. At the same time, prepare the brine. For 1.5 liters of water you need about 3 tablespoons of salt. It’s better to make extra brine, but you’ll need a little less of it. So, the cooled eggplants need to be cut lengthwise.

5. Stuff them tightly with fried vegetables. The filling does not need additional salt, brine will be enough.

6. To keep the filling tight, tie each eggplant with thread or green onion feathers, for example. When they are ready, place them on top of each other in a pan or other suitable container.

7. All that remains is to fill the eggplants with carrots, stuffed at home, with pre-prepared brine. Place a press on top and leave the eggplants in this position for about 2 days. During the cold season it may take a little longer. Before serving, carefully remove the thread and cut the eggplants into portions.

Eggplant is a berry brought by the Portuguese from India. Our people loved her very much. But her season is short. Therefore, it is important to know how to prepare eggplants for the winter. They are frozen, pre-baked in the oven and the skin removed, salted, pickled, and prepared into salads. This article will teach you how to make pickled eggplants. Below you will find several recipes of a wide variety and for every taste. However, the cooking principle remains unchanged. Boil the blue ones and fill them with marinade. You can stuff the eggplants before doing this.

There is also a way to dry-salt the blue ones. We simply cut the fruits into discs, sprinkle them with salt and spices, and then seal them. And wet pickling involves pouring brine over the cut fruit.

Pickled eggplants: a universal recipe

It is best to take eggplants for winter preparations that are small, with smooth matte skin without dents or flaws. We cut off the tails of eight eggplants and cut them on the right, left and diagonally to form a “pocket”. Boil in salted water for about seven minutes. We check readiness with a match: it should easily pierce the blue ones. We strain them and put them under a press for an hour to free them from excess liquid as best as possible. We chop three carrots into pieces. We tear off the leaves from a bunch of parsley, without, however, throwing away the stems. Chop the greens, also chop one chili pepper (with seeds possible) and 2 heads of garlic. Salt this mass, mix and stuff it into the eggplant pockets.

Let's make the marinade. Boil water and put parsley stems in there - just for a few seconds so that they become elastic. After this, add the marinade ingredients. For one liter of boiling water you need to take two tablespoons of salt, ten black peas and five allspice and two bay leaves. Pickled with garlic, tied with parsley stems. Place in an enamel bowl and fill with cold marinade. Press down with a plate and place pressure on it. Keep it like this for four days at room temperature. Then place the eggplants in prepared jars and fill with boiled and cooled marinade. Carefully pour in a few tablespoons of hot vegetable oil. We seal the jars.

Pickled eggplants stuffed with vegetables in Russian style

No vinegar in preparations! This preservation method is good because fermentation occurs under the influence of bacteria present in the product. We cut ten eggplants in half lengthwise, but do not reach the end by two centimeters. Boil the blue ones for twelve minutes in salted water (30 grams per liter). Place the finished eggplants under pressure until they cool completely. Chop three carrots in Korean style. Cut two parsnip roots into strips. Chop three onions into semicircles. Simmer all these vegetables in a small amount of vegetable oil for about eight minutes until they become soft.

Peel two heads of garlic. Chop each clove into plates. Mix most of the garlic with the cooled vegetables. Stuff the eggplants with this mixture (just put the filling on one half and cover the other. You can also put in green leaves of cilantro or parsley. Put the eggplants in glass jars, sprinkle with garlic. Leave in a warm place under pressure for three days. Then pour in boiled but cooled vegetable butter These pickled eggplants stuffed with vegetables should be stored in the refrigerator.

Beautiful berries

We cut off the tails of four blue ones and boil them in lightly salted water for about ten minutes. Strain and leave to cool. During this time, we will make the filling so that our pickled eggplants look beautiful. In separate bowls, finely chop a large head of garlic, three carrots, and chop the leaves from a bunch of parsley. Cut the cooled eggplants lengthwise, but so as not to divide them into two halves. We put garlic on this “sandwich”, grated carrots on it, and add parsley on top. Season with pepper and add salt (both inside and outside the blue ones). We put our “sandwiches” in an enamel bowl and press down with a weight.

For the first two days, the little blue ones should stand in a warm place to start the souring process. Then the pickled eggplants stuffed with carrots and garlic need to be kept in a cool cellar for another couple of days. It will taste better this way.

Pickled eggplants stuffed with carrots

For this moderately spicy vegetable snack, three pieces of blue ones should first be boiled in water with salt until fully cooked (about half an hour). Then put them under a press and let the bitterness go away. Grate two carrots coarsely. Simmer it in three tablespoons of vegetable oil for ten minutes over low heat. Pass the head of garlic through a press. Let's set aside a quarter of the total. Chop half a bunch of greens. We will also save a quarter of the portion for later. Add the greens and garlic to the carrots. Stir and stuff future pickled eggplants. The recipe advises to tie the blue ones with thread so that the filling does not fall out. Place the eggplants in a saucepan and sprinkle with the remaining garlic and parsley. To 0.5 liters of boiling water add 10 g of salt, ten milliliters of 9% vinegar, three black peppercorns and two bay leaves. Cook for another two minutes. Pour this marinade over the blue ones. Place pickled eggplants stuffed with carrots under a press. Then leave in a warm place for three days.

Blue ones stuffed with vegetables

Boil a kilogram of small eggplants and place them under pressure, as in previous recipes. This same method of preparing pickled eggplants differs from others in the filling. Grate two carrots coarsely and fry them in refined sunflower oil. Peel the bell pepper from seeds and cut into small cubes, chop the parsley and dill (three spoons each), chop three cloves of garlic into thin slices. Place the vegetables with the cooled carrots. Mix and stuff the blue ones with this minced meat. We make the simplest brine. Dissolve 50 grams of salt in one and a half liters of boiling water. Place the eggplants in a dish in one layer. Fill them with cooled brine. Leave the stuffed pickled eggplants for three hours without pressure and for a day under pressure. After this, we transfer them into glass jars and fill them with brine. They should be stored in the refrigerator.

Eggplant blanks

Stuffed products are quite capricious and unpredictable during storage. Therefore, sellers of all sorts of pickled delicacies ferment only eggplants. They make a variety of fillings, as they say, for the table. So how to prepare pickled ones? Boil two liters of water with two tablespoons of salt. We make two through cuts on the sides of the eggplants. Place them in boiling water. Cook for five (small) to ten minutes. Place it under the press on an inclined surface. When the blue ones become flattened and dry, cut them lengthwise. You can stop already at this stage: pack the little blue ones in cling film and put them in the freezer. But there is an alternative: pour brine and put in a warm place for three days. Then put it in the refrigerator.

Spicy filling

Pickled eggplants, according to this recipe, are prepared in the classic way. Only the filling is different. Coarsely grate four carrots and fry until soft. Chop two onions into quarter rings and fry until golden brown. Finely chop five cloves of garlic. Mix the minced meat, add salt, and add chopped fresh herbs if desired. These blue ones should be fermented for three days at room temperature.

Another filling recipe

Grind three carrots and one hundred grams of celery root on a coarse grater, and two onions into small cubes. Stew vegetables in vegetable oil. Cool them, add a teaspoon of black pepper and sweet paprika. Rub the inside of each half-cut eggplant with garlic. We spread the filling. To prevent it from falling out, we tie the blue ones with thread. Place chopped bay leaves and dill umbrellas on the bottom of the dish. Place the blue ones on top, sprinkle with garlic and hot pepper. Fill with brine. These pickled eggplants for the winter are ready to eat within two days.

This appetizer is worth a try and is worth your time. According to the cooking principle, the recipe for stuffed eggplants is similar to fermentation in a tub, when they are stuffed with various vegetables, spices, and herbs. Of course, these eggplants are salted and not pickled, but this does not mean that the taste is worse, it’s just different. These eggplants will delight lovers of savory snacks.

To prepare stuffed eggplants for the winter, prepare in advance all the necessary ingredients: vegetables, herbs, salt, sugar, herbs, spices, vinegar, oil.

Wash the eggplants and remove the stems, make longitudinal cuts, but do not cut the eggplant all the way. Place them in a pan of cool, salted water and wait for them to boil.

While the eggplants are boiling, make the filling. Wash fresh herbs and chop finely.

Fresh garlic needs to be peeled and then cut into small cubes with a sharp knife. You can also chop the garlic by simply crushing it with the flat side of a knife.

Wear gloves when handling hot peppers. Wash it and cut off the stem. If desired, remove the seeds. Cut it into small cubes.

After the water boils, the eggplants need to be cooked for 5-7 minutes, then removed and cooled. The main thing is that the vegetables are not overcooked.

In a convenient bowl, combine the herbs, garlic and pepper, stir - the filling is ready!

Stuff the eggplants with the garlic-pepper mixture.

To prevent the filling from falling out, wrap the eggplants tightly enough with kitchen or regular thread.

Place vegetables in clean, dry jars. Prepare a marinade from water, salt, sugar, vinegar, oil. Also add bay leaf and peppercorns. Pour the boiled brine into the jars so that the brine covers the eggplants.

Sterilize the eggplants in jars for 20 minutes, covering them with lids. Then roll them up and put them under the blanket until they cool.

Store stuffed eggplants for the winter in a pantry or cellar.

Eggplant stuffed with vegetables

Ingredients
Small eggplants, no longer than 10 cm - 5 kg
For filling:
Large carrots - 2 pcs.
Large bell pepper - 1-2 pcs.
Garlic - 10-15 cloves
Cilantro - 1 large bunch
Dill - 1 bunch
Parsley - 0.5 bunch
Celery - 1-2 large stalks
Basil or mint “nana” - you need to add mint carefully, because it tends to overpower the taste and smell of other herbs (You can add a handful of shredded white cabbage and grated parsley and celery roots to the minced meat)

Marinade:
Water - 2 liters
Vinegar (5%) - 1 liter
Salt - 100 g (50 g/liter of water)
Sugar - 100 g (50 g/liter of water)
Spices (per jar):
Allspice - 4-5 pcs.
Black peppercorns - 8-10 pcs.
Cloves - 1-2 pcs.
Bay leaf - 1-2 pcs.
Coriander, dry grains - 0.5 teaspoon
Ground cinnamon - on the tip of a knife

Preparation:

Cut the eggplant lengthwise and remove the core.

There are two ways to do this. I prefer to cut the eggplants in half, not all the way through, and scoop out the pulp from both parts. It is important to ensure that the fruit does not break into two halves, so that the eggplant retains its external integrity.

Eggplants prepared in this way need to be blanched in salted water for five minutes:

This needs to be done for two reasons. Firstly, to make the eggplants soft, and secondly, to remove the bitterness from them.
After blanching, remove the eggplants with a slotted spoon and place them in a colander:

To remove excess liquid from eggplants, especially since it is bitter, we put a press on them. I'm not further speculating - I use items that I have at hand. To prevent water from the colander from dripping onto the table, place it on a plate:

Let's leave the eggplants alone for a while. Let them sit there, cool down, give away the excess water, and we will do the filling.
We will peel and grate the carrots and other roots if we decide to use them.
Remove the bell pepper from seeds and stems and cut into cubes or small strips.
Finely chop the garlic.
We will also finely chop some of the eggplant pulp that we removed from them when preparing the cavity for the filling.
Chop all the greens and shred the cabbage. We should get something like this

FOR SPICY LOVERS: you can add a little hot capsicum to the minced meat. Determine the required amount empirically, because everyone’s understanding of the spiciness of food is individual.

Now you can start stuffing the eggplants.
To do this, fill each eggplant with the vegetable mixture with a teaspoon, close it tightly and place it in a cleanly washed jar or other container:

If you are not going to cook eggplants as a preparation for the winter, you can use not jars, but, for example, an enamel tray or pan. But then you will have to keep them in the refrigerator.
So, the eggplants are stuffed and placed in jars. It's time to cook the marinade:

The marinade is cooked like this:
in an enamel or stainless pan - it is most convenient to use a pan in the form of a ladle - boil water, dissolve all the sugar and all the salt in it, add spices, let it simmer together for a minute or two.
Pour 0.5 cups of vinegar into each 1-liter jar and add hot marinade to the top, don’t be sorry, pour it thoroughly, even let the marinade leak a little out of the jar.

To prevent the marinade from spilling around you, it makes sense to place the jar you are filling in a plate.

After filling the jar, it must be immediately closed and turned over. Let him do yoga - stand on his head, that is, on the lid.

If you decide to make pickled eggplants for the winter, then cover them with a warm blanket so that they do not cool down longer, and remove it when they become completely cold, then put them in a dark, cool place.

Stuffed eggplants

Eggplant – 9 pcs.
Bell pepper – 9 pcs
Carrots – 9 pcs.
Onion - 1 piece
Vegetable oil
Garlic - 7 teeth.
Parsley
Salt
Khmeli-suneli - 2 tbsp. l.

Make 2 slits lengthwise for thin eggplants, 4 slits lengthwise for thick eggplants, cook for 5-6 minutes in highly salted water and place in a colander under a press overnight or for several hours

Cut the onion into cubes and fry in oil
grate carrots, finely chop peppers, squeeze garlic in a garlic press, mix everything, add onion and butter

Add 5 tbsp salt, suneli hops and parsley. Mix everything well and fill the slots in the eggplants. Place in a bowl, pour over the sauce left over from the vegetables, and place under a press in a warm place for 2 days. Ready. Can now be stored in the refrigerator.

MAKDUS (salty and spicy eggplants)

Ingredients

1 kg small eggplants
0.5 kg hot red pepper
0.5 kg walnuts
1 head of garlic
1 liter olive oil

salt

Wash the eggplants, tearing off the tails. Cut lengthwise (in half, but not all the way). Put the pan with water on the fire and boil the water, without turning off the heat, put the prepared eggplants in the pan. Cook until half done and put in a saucepan. Salt generously outside and inside, place again in a saucepan and place under pressure to remove excess liquid.

While the eggplants are draining, prepare the filling: pass the hot pepper through a meat grinder, chop the walnuts coarsely, crush the garlic in a garlic press. Mix all.

We take the prepared eggplants, stuff them and put them in jars. Before pouring oil into the eggplants, drain the excess liquid from them again (turning the jars upside down) and fill them with hot (or cold) olive oil. Seal with plastic lids, let cool, and place in a cool place.

After two weeks you can eat.

Manzanas - stuffed eggplants

From eggplants (the recipe is designed for 2.5 kg of vegetables), the stalks are first removed. Next, a longitudinal incision is made on each fruit, not reaching 2 cm to the end. Vegetables are boiled for about 35-40 minutes in salted water (30 g of salt is added to 1 liter of water). Then the eggplants are removed from the water and placed under pressure to drain excess liquid.

Meanwhile, the filling is being prepared. 0.5 kg of grated carrots and 100 g of white roots cut into thin strips are fried in vegetable oil. Separately, 100 g of onion, cut into thin half rings, is fried. All this is mixed, chopped parsley and salt are added to taste.

When the filling has cooled, it is filled with drained eggplants, which are tied with threads or celery stalks. Prepared stuffed vegetables are placed in a pan, sprinkled with crushed garlic in layers, and covered with a linen napkin.

They are left in this form for 2-3 days. After this period of time, a 1.5-2 cm layer of standing oil, brought to a boil and cooled, is poured into the eggplants. The dishes are covered with a lid and stored in the cold. Can be stored at temperatures up to 10C for more than six months

Egyptian style eggplant

9-10 small eggplants;
1 red bell pepper;
1 chili pepper;
½ tsp. ground hot pepper;
7 cloves of garlic;
200 ml olive oil;
a large bunch of parsley;
4 tbsp. lemon juice;
1 tbsp. vinegar 6%;
coarse salt;
1 tbsp each coriander and curry powder;
½ tsp. cumin

Vegetables are washed, dried and coated with olive oil. Then they are placed on a baking sheet lined with foil and placed in an oven preheated to 2000 for baking for 25 minutes; or until they are soft enough. Then the eggplants should cool, and the stalks should be carefully torn off. And the “disturbed” places are sprinkled with salt, and the eggplants are left alone for an hour.

Hot and sweet peppers need to be cut in half and peeled, then cut into small pieces. Garlic is peeled and pounded in a mortar, or pressed. Parsley is finely chopped.

All ingredients are mixed. Add coriander, salt, curry powder, ground red pepper, vinegar, lemon juice, cumin and olive oil (50 ml). The eggplant filling is mixed.

A slit is made in the side of the eggplant with a knife. A little salt and “stuffing” are put into it. Stuffed eggplants are placed in a container or sterilized glass jars, filled with olive oil and stored in the refrigerator. They will be ready in 5 days. You can preserve eggplants; but they should still be kept refrigerated.

Large vegetables are also suitable. But they need to be cut crosswise.

Georgian marinated eggplants with walnuts, garlic and mint

Wash the eggplants, trim on both sides, cut lengthwise, but not cutting all the way through. Boil in salted water (3 liters of water - 3 tablespoons of salt), drain, then add cold water and let drain. Peel the eggplants from the pulp.
Fry the pulp in 4 tbsp. sunflower oil, add garlic and walnuts twisted in a meat grinder, put 1 tsp. dried mint, mix everything.
Stuff the eggplants with this mixture. These are the fragrant butterflies we got.
Place eggplants in 1.5 liter jars, top each jar with black peppercorns, 2 tbsp. sunflower oil, 1 tbsp (slightly less than full) of vinegar essence and add marinade (boil 2 liters of water, 80 g of salt and 80 g of sugar).

Sterilize 1.5 l. jars - 40 minutes. Roll up, turn over and wrap until cool.

Eggplant "Georgian style"

Ingredients

Eggplants - 10 kg
Vinegar (9%) - 0.5 l
Refined sunflower oil - 0.5 l
Parsley - 1 bunch.
Green cilantro - 1 bunch.
Basil greens - 1 bunch.
Celery greens - 1 bunch.
Garlic (cloves) - 0.5 kg
Hot pepper (capsicum) - 3-5 pcs.
Onions - 1 kg
Carrots (optional) - 0.5 kg
Granulated sugar - 1 cup.
Salt - 2-3 tbsp. l

If 10 kg of eggplants is a lot for you, take less and, accordingly, take the amount of all ingredients in proportion. Wash the eggplants, cut in half lengthwise and crosswise (4 parts in total). Place the eggplants in boiling salted water, let it boil and cook on low heat for 3-5 minutes until half cooked. Place on a sieve, let drain and cool. Finely chop the garlic and pepper or grind in a meat grinder. Finely chop the greens. Mix the garlic, pepper and herbs, grind a little with salt. Cut the onions into rings and the carrots into strips. Take two eggplant halves, sprinkle with a mixture of garlic, pepper and herbs, fold them one by one and place them in a glass or enamel bowl. Sprinkle layers of stuffed eggplants with carrots and onions. Prepare the dressing: mix vinegar, vegetable oil, sugar and salt. Pour the dressing over the eggplants and put them under pressure for 3 days in a cool place. After 3 days, put them in jars, seal with plastic lids, heated by steam, and send it to the cellar or refrigerator. We use special plastic lids for preservation. You can eat eggplants after two weeks